Edit: Wow did not expect that much feedback from you. It seems you really enjoy it. So my plans going forward:

• New Update tomorrow that will include some kind of social interaction, i dont know if its a full blown chat or not but I will think of something + More and bigger paintings
• More Updates in the next couple of days (including, your own image -> Pixel Painting together)
• If you want to be informed of all, join the discord: https://discord.gg/27Y632SP4K (its pretty barebones right now but I will set it up properly tomorrow).

Solo dev here, this launched this week and this is the first picture that got finished by people who'd never met 4 of them, in about 1 and a half hour. Watching the little cursors fill in the last corners together was the coziest thing I've seen on a screen in a while.

What it is: paint by numbers (coloring pixels), but everyone in the room colors the same picture and you see each other's cursors. A wrong color simply doesn't paint, so nobody can ruin it. You can only help. Pictures stay for days, so you can drift back in with a tea and finish slowly. No account, no download, phone works.

🔗 https://fillgood.fly.dev - "Paint with strangers" on the front page drops you into whatever picture is being done right now, or make a room and send the link to friends.

Honest bit: the pictures are placeholders I'll replace with real art (I code, I don't draw, if you illustrate and want yours in, please tell me). And I'd really love to hear what feels un-cozy: sounds too loud? too fast? too lonely when nobody's there?

I also have a discord if your prefer that for feedback. https://discord.gg/27Y632SP4K

Thank you very much for trying out my game, I have so much more stuff planned, this is just the beginning!

Recipe: https://www.theperfectloaf.com/best-sourdough-recipe/

Hi. I normally bake only wheat sourdough breads. This time I gave rye bread another shot and I'm very proud what I have achieved. For us it was perfect and it tasted so good.

Here is the recipe: https://proofit-app.com/en/r/cRYlROfa

Put on some powdered sugar and some jam and you are in sweet heaven 🤪. Baked with a bit of my LM.

Recipe (Makes about 22 pieces depending on size) + Ingredients + Process:

Sweet sourdough sponge / preferment

• 200 g active lievito madre, 50% hydration, at peak
• 267 g bread flour or strong all-purpose flour
• 300 g whole milk, lukewarm
• 10 g sugar

Main dough

• all of the sweet sourdough sponge
• 600 g bread flour or strong all-purpose flour
• 35–70 g whole milk, start with 35 g and add more only if needed
• 120 g unsalted butter, soft
• 90 g sugar
• 100 g whole egg, about 2 large eggs
• 100 g egg yolks, about 5–6 yolks
• 10 g fine salt
• zest of 1 lemon
• zest of 1 orange

For frying and finishing

• neutral oil or shortening for frying
• powdered sugar
• apricot jam, optional

Method

1. Mix the lievito madre, flour, milk, and sugar for the sponge until fully combined. Cover and let it ferment until airy, domed, and clearly active. For me this is usually around 5–8 hours at warm room temperature.
2. Add the sponge, flour, eggs, yolks, sugar, citrus zest, and 35 g milk to a mixer bowl. Mix until the dough starts coming together. Add more milk only if the dough feels too stiff. It should be soft, but not soup. Humanity has enough soup.
3. Add the salt and knead until the dough becomes smooth and elastic.
4. Add the soft butter gradually and continue kneading until the dough is very smooth, soft, and stretchy. It should almost pass a windowpane test. Desired dough temp is around 78–82°F / 26–28°C.
5. Cover and bulk ferment until the dough has risen by about 50–70%. With lievito madre this may take 4–7 hours depending on dough temperature and starter strength.
6. Divide into 80–90 g pieces. Shape each piece into a tight ball.
7. Place the dough balls seam-side down on a well-floured towel or tray. Cover so they do not dry out.
8. Proof until very puffy and light. They should feel airy but still hold their shape. This may take 2–4 hours at room temperature.
9. Shape each Bauernkrapfen by pressing a deep indentation into the center with your fingers, then gently stretching the center thinner while keeping the outer rim thick and puffy.
10. Place the shaped pieces back on the floured towel and let them proof again while the oil heats.
11. Heat oil to 340–355°F / 170–180°C.
12. Fry each piece top-side down first. Once golden, flip and fry the other side. Flip back briefly at the end to set the top nicely.
13. Drain on paper towels or a rack.
14. Dust with powdered sugar and fill or top the center with apricot jam if desired.

Notes

The dough is enriched with butter, eggs, yolks, and sugar, so fermentation is slower than a lean sourdough. A strong, recently refreshed lievito madre helps a lot.

If your lievito madre is weaker, proofing will take longer. If the dough overproofs, the center gets fragile and the rim collapses during frying. Annoying, yes, but at least bread teaches humility through carbohydrates.